Mushroom solyanka
Cooking time:
50 minutes
Active time:
25 minutes
Complexity:
Average
You can achieve a rich and bright islet-sour taste of hodgepodge not only by using meat leftovers, but also in the lean version - from mushrooms. If you add a few pickled or salted mushrooms to dried whites and mushrooms, it will turn out very well!
5
Recipe " Mushroom solyanka"
Ingredients for 4 servings
champignons
4-5 pcs.
dried white mushrooms
20 g
salted or pickled mushrooms (optional)
several pieces
potatoes
1-2 pcs.
pickles
3-4 pcs.
large onion
chopped tomatoes in their own juice
allspice peppercorns
4-5 pcs.
bay leaf
1 pc.
salt
pepper
vegetable oil
for frying
olives and lemon
for filing
Step 1/6
Peel the potatoes, cut into cubes and pour 2 liters of water, put to cook, adding spices and dry porcini mushrooms.
Step 2/6
Finely chop the onion and fry in a frying pan in vegetable oil, stirring often, until transparent.
Step 3/6
Open a jar of tomatoes, pour into the pan to onion, fry over low heat for another 10 minutes.
Step 4/6
Cut the pickles into small cubes, add to the pan along with a small amount of brine, send the contents of the pan there.
Step 5/6
Slice champignons, salted or pickled mushrooms in small pieces - add to the soup and cook for another 15 minutes.
Step 6/6
At the end of cooking, add a handful of olives and a little brine, try soup for salt, if necessary, salt. Let the hodgepodge brew under the lid for half an hour and serve with a round of lemon, sprinkled with the parsley greens.
Ingredients for 4 servings
champignons
4-5 pcs.
dried white mushrooms
20 g
salted or pickled mushrooms (optional)
several pieces
potatoes
1-2 pcs.
pickles
3-4 pcs.
large onion
chopped tomatoes in their own juice
allspice peppercorns
4-5 pcs.
bay leaf
1 pc.
salt
pepper
vegetable oil
for frying
olives and lemon
for filing
Nutritional value per 100 g
Calories
38 kcal
Proteins
1 g
Fats
2 g
Carbohydrates
4 g
Saturated fat
1 g
Dietary fiber
0 g
Added sugar
0 g